Can I use canned black-eyed peas instead of dried?

Yes, you can substitute 3-4 (15oz) cans of black-eyed peas, drained and rinsed. Skip the soaking step and reduce the simmering time to about 30 minutes. You'll also want to reduce the liquid by half since canned peas are already cooked.

Why do my black-eyed peas seem tough even after cooking?

Several factors can cause tough peas: age of the dried peas (older ones take longer to soften), acidic ingredients added too early, or cooking at too high a temperature. For best results, use peas within a year of purchase and ensure they're simmering gently, not boiling vigorously.

Do I really need to use bacon? I'm trying to reduce meat consumption.

While the bacon adds significant flavor, you can certainly make a delicious vegetarian version. Use 2-3 tablespoons of olive oil instead of bacon fat, increase the herbs slightly, and add 1 teaspoon of smoked paprika to mimic bacon's smokiness.

Can I make this in a slow cooker or pressure cooker?

Absolutely! For slow cooker: prepare the bacon and aromatics as directed, then transfer everything to a slow cooker and cook on low for 6-8 hours. For pressure cooker/Instant Pot: after sautéing the aromatics in the pot, add the rinsed peas (no pre-soaking needed) and cook at high pressure for 15-20 minutes with natural release.

Black Eyed Peas Recipe - LazyDayRecipes

Name: Black Eyed Peas Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Southern
Ingredients: ½ pound bacon; 1 pound dried black-eyed peas; 4 cups chicken or vegetable broth; 2 cups water; 1 large yellow onion, diced; 2 garlic cloves, minced; 1 teaspoon Bouquet Garni herb seasoning; 1 teaspoon Italian seasoning; 2 bay leaves; 1 teaspoon granulated sugar; 2 teaspoons kosher salt; ¼ teaspoon ground black pepper; ½-1 teaspoon Tobasco or other hot sauce; 1 tablespoon apple cider vinegar; Chopped fresh parsley

Description

This hearty and flavorful black-eyed peas recipe is a comforting dish packed with smoky bacon, aromatic spices, and tender black-eyed peas. It’s perfect as a main or side dish, and it’s a true Southern classic that gets even better the next day! Serve it with cornbread or over rice for a complete and satisfying meal.

Ingredients

Units Scale

Main Ingredients

1/2 pound bacon
1 pound dried black-eyed peas
4 cups chicken or vegetable broth
2 cups water

Vegetables & Aromatics

1 large yellow onion, diced
2 garlic cloves, minced

Seasonings

1 teaspoon Bouquet Garni herb seasoning
1 teaspoon Italian seasoning
2 bay leaves
1 teaspoon granulated sugar
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/2–1 teaspoon Tobasco or other hot sauce
1 tablespoon apple cider vinegar

Garnish

Chopped fresh parsley

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Instructions

Prep the Peas
Rinse the dried black-eyed peas and discard any damaged or discolored ones. Place the peas in a large pot over high heat. Add the chicken or vegetable broth and bring to a boil. Boil for 2 minutes, cover the pot, and remove from heat. Let the peas soak for 1 hour without lifting the lid or draining.
Cook the Bacon
Slice the bacon into ¼-inch pieces. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain, leaving the rendered bacon fat in the pot.
Sauté the Onion and Garlic
Add the diced onion to the Dutch oven with the bacon fat. Cook over medium heat until the onions are soft and translucent. Reduce the heat to low, then add the minced garlic. Cook for an additional 30 seconds, stirring constantly to prevent burning.
Create the Base Flavor
Slowly pour the water into the pot, scraping the bottom to deglaze the pan and release all those flavorful bits. Add the Bouquet Garni, Italian seasoning, bay leaves, sugar, kosher salt, black pepper, hot sauce, and apple cider vinegar. Simmer the mixture on low heat for about 10 minutes, then remove from heat.
Combine the Peas and Base Mixture
Once the peas have softened after soaking, add them along with their broth to the Dutch oven. Stir well to combine with the onion and seasoning mixture.
Cook the Peas
Bring the mixture to a boil, then reduce the heat to low. Add all but 3 tablespoons of the crispy bacon to the pot. Cover the Dutch oven with a lid and let it simmer for 1 to 1½ hours, stirring every 20 minutes. The peas are done when they are tender. Taste and adjust seasoning (salt and pepper) as needed.
Serve and Garnish
Ladle the black-eyed peas into bowls and garnish with the reserved crispy bacon and chopped parsley. Serve hot and enjoy!

Notes

Soaking the beans cuts down on cook time and ensures even cooking.
Bouquet Garni is a mixture of dried herbs such as thyme, basil, and parsley. If you don’t have this, substitute with your favorite herb combination.
Adding apple cider vinegar helps balance the richness of the dish with a slight tang.
For a vegetarian adaptation, omit the bacon and use olive oil for sautéing the onions. Add smoked paprika for a smoky flavor.
Serve alongside classic Southern cornbread or over steamed rice for a complete meal.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 680mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 15g
Cholesterol: 20mg